If you want a sweet and quick chocolate treat, these perfectly sized Simple Chocolate Truffles are where it’s at! The topping options are endless, making them a versatile treat for all sorts of occasions. Extra creamy truffles, yet not overly sweet, are the perfect little treat for just about anyone.
I coated the simple chocolate truffles with a few different tasty toppings. White chocolate shavings are one of my favorites and definitely make these truffles adorable .
Simply dusted with cocoa powder!
Everyone loves sprinkles! I used chocolate sprinkles because you can’t go wrong with chocolate on chocolate right?!
Crush up any kind of nuts, I used a mixture of almonds and pecans.
Simple chocolate truffles are best at room temperature. Arrange your beautifully topped truffles on a plate for an after dinner treat for yourself or your loved ones. Put a few different truffles in a little gift box and give them to your favorite coworker. Whatever you choose to do with your truffles, they won’t disappoint!
Simple Chocolate Truffles
- 2 4-ounce quality chocolate bars (very finely chopped)
- 2/3 cup heavy cream
- 1 tbsp unsalted butter at room temperature
- 1/2 tsp pure vanilla extract
- topping options: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate, coconut
Place the finely chopped chocolate pieces in a heat-proof bowl. Set aside.
Heat the heavy cream until it is simmering, hot but not boiling. You can heat it on the stove or in the microwave.
Add the butter to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate butter mixture sit for 5 minutes. Add the vanilla extract then stir until the chocolate has completely melted. If the chocolate isn’t melting, place the heat-proof bowl over a pot of simmering water (1 inch of water will do) and stir until melted.
Pour into a flat shallow dish, such as an 8×8 inch baking pan, so the mixture evenly and quickly sets. Cover with plastic wrap and refrigerate for 1 hour.
Scoop the set truffle mixture into 1 tablespoon sized mounds. I use a cookie scoop which is the perfect size. Roll into balls. The mixture will be very sticky.
Roll each ball into the topping of your choice.
Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.